Waldorf salad
Prep time: 15 Total time: 
Waldorf salad
Prep time: 15 Total time: 
Ailsa Brown
Ailsa Brown
Ingredients
- ¼ red onion
- 1 tsp lemon juice
- 1 large head of broccoli
- 50g prosciutto
- 1 tbsp olive oil
- 50g walnuts
- 1 small reddish-skinned apple
For the dressing
- 40g mayonnaise
- 1 tbsp red wine vinegar
- ½ tbsp lemon juice
- 3½ tbsp extra-virgin olive oil
- 50g Gorgonzola, crumbled
- 2 tsp finely chopped parsley
Step by step
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Preheat the oven to 200°C, 180°C fan, gas 6.
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Lightly blitz together the mayonnaise, red wine vinegar, lemon juice and oil, using a stick blender or a mini food processor. Add half the cheese to the mixture and pulse a few times until combined. Stir in the rest of the cheese and the parsley and season to taste. Set aside.
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Thinly slice the onion and toss in the lemon juice. Set aside. Cut the broccoli stalk into thin matchsticks and put on your serving platter.
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Lay the prosciutto slices in a single layer on a nonstick baking tray, put a piece of baking paper over the top and then another heavy baking sheet on top. Cut the broccoli florets into bite-sized pieces and toss with some seasoning and the olive oil. Spread out on the top baking sheet. Put the stack of trays into the oven for 8-10 minutes. Remove the prosciutto and leave the broccoli in the oven for a further 10 minutes until crispy around the edges. Toast the walnuts on a tray in the oven for 6-7 minutes, then chop roughly.
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Cut the ‘cheeks’ off either side of the apple and slice very finely, keeping all the slices together.
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Add the roasted broccoli florets and the pickled red onion to the platter, then the apple, spreading it out in fans.
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Break the crisp prosciutto into shards and scatter over the salad with the walnuts. Drizzle on the dressing to serve.
